Better than good about food

Vegan Paradise – Hummus and Falafels

Another day in my vegan world has started. I really feel better! I was so skeptical about it a bit more than a month ago. I never expected this to happen to me even in the next hundred years. But here I am – 41 days vegan. I love vegetables! Fueling your body with the right food is obviously super important – your system runs with less errors than usual – or maybe none. You can normalize your weight in just 3 weeks after becoming vegan – depends on your size of course. I started at 99 kg, and I dropped down to 93 in only 3 weeks. Now I am staying there and I don’t want to be a lot less than that, just because I am 193 cm tall. The quantities of food that I eat now are a bit bigger than before – but it’s all the good things that my body needs. And this food is so easily digested that it goes away on time and the nutrients are doing their job. Vitamins are a vital part of our lives, so another plus is that we are now full of them – they just come naturally in all of the fruit and vegetables that we incorporated in our new food diet. Weight loss is not the only thing that will happen to you if you become vegan. You will feel more powerful, energetic and happier than ever before. In our new category “Why Vegan?“, you can have a look at the two interviews that we have so far, with influential vegan bloggers (@Michelle Cehn and Ami @the_sunkissed_kitchen), and see what they have to say about veganism. It all makes sense and we can really do the World a better place for all of us!

Since I changed the way I eat, I have some new favorite dishes of course. One of them is hummus and falafels – it’s delicious and very energizing. You can have them in a sandwich, in a wrap, in a salad and in so many other ways. Today I will show you how to prepare homemade hummus and falafels. Two recipe in one – you are so lucky today guys.

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute

Add the olive oil, garlic, cumin, and a ½ teaspoon of salt to the blender

Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Add the chickpeas to the food processor and process for 2-3 minutes until super smooth.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

The falafels:

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor.

Add the parsley, salt, garlic, and cumin. Process until blended but not pureed.

Add in the baking powder and 4 tablespoons of the flour, and pulse.

Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts and bake them in the oven for about 15 minutes at 180 degrees celsius

(this will give you about 15-20 falafels, depending on their size

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It seems like it’s too complicated but it actually all happens in a blender, you just need to have all of these ingredients and work with them as explained in the recipe. You will be very satisfied with your plate of food at the end so it’s worth the try. I served my falafels and hummus with some pomegranate molasses, fresh tomatoes and cayenne pepper.

Very good idea for your lunch break ( if you prepare them the night before – the falafels are very tasty when served cold as well ), or a nice dinner party with friends. Just because of the many ways you can eat it, makes it universal and you will never get bored of it. It’s very important to be creative with your meals – this will keep you motivated to cook more and make yourself and your favorite people happy.

Enjoy your days foodies! I will be back tomorrow with our new interview – don’t miss it!